The heat rises up like some kind of wild creature

Listened to the show Saturday and it was not bad. Been a long stretch of storms and heat lately and we’re enjoying the drama of it all. No sooner does one line of storms pass through when another comes rolling on it. Thunder, lightning, and torrents of rain. Nothing like it in all the world. Then the darkness falls, and morning, and the heat rises up like some kind of wild creature. Heat like wild horses, kicking up dust, stopping for nothing and showing no mercy.
I rather like it hot, I must say. There is something about feeling your body melt into the air around you, and letting the heat lull you into a zone where things that are normally a big deal don’t matter so much anymore. Like the mail. Seems in normal weather you get the mail when it shows up. When it’s this hot out, it’s fine to let it sit out there in the box until after dark, midnight– tomorrow, even. And the laundry doesn’t need folding right off the bat. Let it cool awhile, or wait. Who wants to wear clothes anyway? And cooking dinner? Less of an issue. Throw together a salad or a sandwich or some dip for chips and you’re there. A little fruit, maybe. Too hot for pasta, or thick cream sauces, or anything requiring a ladle or a spatula.
But what I like most about the unforsaking, breath-taking, energy-sapping, penetrating, really-most-relentless nature of the stretch of heat that’s got us on its back, whose mane we’re clinging to in salty desperation…what I love, even, about that heat, is how good it’s going feel when it lets up. How the heat will come to a rest not suddenly, but slowly, and the cooler air will glide in over my skin and I’ll feel once again where I end and the atmosphere begins. Who knows when it will happen, but it will. And about that time, I’ll feel like whipping up a batch of something. Brownies, maybe. Or a pound cake. Maybe even a pan of stroganoff or a meatloaf. For now, though, I’ll stick to something I can sip. Through a straw. Lemon-flavored, if you please.BLUEBERRY STREUSEL COFFEE CAKE
Had to send along another blueberry recipe, as this is the time of year to make the most of the fresh berries. This coffeecake is easy and something everyone at the picnic or card party or gathering will enjoy. Sure, sweet thing.
3/4 cup sugar
1/2 cup butter
3 eggs
1 tsp vanilla extract
2 cups flour mixed with 1 1/2 tsp. baking powder
8 oz sour cream, mixed with 1 tsp. baking soda
2 cups blueberries
Topping:
1 cup packed brown sugar
2 tsp. ground cinnamon
1 cup chopped pecans
Beat sugar and butter together until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture. Stir in sour cream mixture. Spread half the batter into a greased 9×13 pan, sprinkle evenly with the blueberries. Blend the topping mixture ingredients together and spread half evenly over the blueberries. Spoon the remaining batter evenly and then sprinkle with remaining topping. Bake in 350 oven for 40-50 minutes or until wooden tooth pick inserted in center comes out clean.
Enjoy!

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Tim Trost, Artist

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Tim Trost is a hardworking man with a lovely family and a good heart. He has a passion for nature, for good food and living sustainably, for using his work to make people’s lives better, and his art – detailed culinary and botanical works — is, for me, right up there with Norman Rockwell. He has been a dear friend to me, illustrating my cookbooks and sharing his thoughts about life in general, and it has been a humbling thing, a real blessing and honor, and it’s my wish that you meet him, too.